Get water on to boil. One teaspoon Celtic Sea salt.

Cut your broccoli florets, and halve them, so that the stalks aren’t too thick. THe minute the water boild, dunk the broccoli into the boiling water for a minute, and then take out and set aside.

Now, Pasta into the water.

In your Mini food processor (or mortar and pestle if you’re taking the cave man route!) blend cavalo nero, parsley, garlic, spring onion until a rough, fine chop is created, like so:

Then, zest your lemon, pop it in.

Cut your ham slices to a fine dice to have them ready.

Shave some parmeggiano, ready for topping as you serve.

Pasta should be done. Al Dente (chewy texture) is imperative. When cooking with Gluten free pastas, there is a fine line between al dente & falling apart.

Strain it off.

Pop butter into the pot now until it melts. Then pop ham, cavolo nero blend into the pot and stir through with the butter for 30 seconds tops – Smells Amazing, no?

Add pasta, cooked broccoli, goats cheese and stir through. Check for seasoning and add S&P as you wish!

You’re done. You could drizzle with olive oil if you wanted. Why not?